This is the unhomogenized heavy whipping cream I get from whole foods. Why do I prefer this kind? If you have had unhomogenized cream you probably notice that it gets kind of chunky, and thick. This doesn't mean it has gone bad, it is just what fat molecules do. Homogenized products are smoother, have no chunks, and has no fat floating at the top. But there is fat still in these products they are just broken down into smaller fat particles. This is where the problem is. Lets say your digestive tract is like a screen (window screen) and we poured unhomogenized milk on it and homogenized milk on it. The homogenized milk and its tiny fat particles would seep through the tiny holes while the the thicker unhomogenized milk would stay on top. Basically, the tiny homogenized fat particles get reabsorbed by your digestive tract and they are so small they are able to pass into your blood stream, and that is what increases cholesterol and can cause plaque build up (atherosclerosis) in your arteries. Unhomogenized fat passes through the digestive tract and only necessary nutrients are absorbed from it.
The other day I made my "cupcakes" with "frosting" for Jay and Jocelyn Leydon, the owners of crossfit milford. Jay had told me he put the frosting(which is just heavy whipping cream and some agave nectar) in his coffee! Not a bad idea Jay! So I decided to give it a whirl, and make my own "latte" this morning.